Love Butterfly

Name: Love Butterfly
Ingredients: 25 g Isomalt; 2 g Gelespessa xanthan; 60 g Ponzu; 1 Coconut cream 24%; 200 g Tuna; 10 g Olive oil; 1 Ginger syrup; Gelespessa xanthan; 1 yellow curry paste; Vegetable sheet red beet; 20 g Ginger syrup; Salt; silicone mat butterfly small; 3 Spicy soy sauce; 50 g Butter; 10 g Mango powder; 50 g Egg white; 45 g Flour; Pepper; 2 Olive oil; Salt; Pepper; 1 Yuzu sesame seed

Crispy beet filled with tuna, yuzu and sesame, garnished with coconut cream, crispy mango butterflies and a ponzu vinaigrette.

Ingredients

25gIsomalt

silicone mat butterfly small

50gButter

10gMango powder

50gEgg white

45gFlour

Vegetable sheet red beet

2gGelespessa xanthan

60gPonzu

10gOlive oil

20gGinger syrup

1Coconut cream 24%

1Ginger syrup

Gelespessa xanthan

1yellow curry paste

Salt

Pepper

200gTuna

3Spicy soy sauce

2Olive oil

Salt

Pepper

1Yuzu sesame seed

Preparation

Melt the butter together with the isomalt.
Mix the rest of the ingredients together and pour in the butter mixture.
Let the mixture cool.
Spread the batter in the butterfly mat.
Bake for about 6 minutes at 160°C.

Cut the beet skin into eight pieces.
Bake for about 2 minutes in the oven at 140°C.
Form a round cannoli shape by wrapping the beet skin around a round mold, for example, item number 62145770.

Mix the ponzu with the ginger syrup and gelespessa and let stand for 10 minutes.
After 10 minutes, stir in the olive oil to form a vinaigrette.

Mix all the ingredients together with the gelespessa until the cream has the right thickness.
Spoon the cream into a piping bag and set aside until use.

Cut the tuna into fine cubes.
Mix the tuna with the soy sauce, olive oil, and some yuzu sesame seeds, and season with salt and pepper.

Fill the crispy beet with the tuna and dip the end in yuzu sesame seeds.
Pipe dots of coconut cream onto the beet and gently press the butterflies into them.
Garnish with some cress if desired and drizzle the ponzu vinaigrette around.